This simple quick pickle recipe is made by soaking snap peas in a hot brine made from rice vinegar, water, sugar, and salt and infused with fresh mint and fennel seeds.
- 1 1/2 cups rice vinegar
- 1 1/2 cups water
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 8 sprigs fresh mint
- 1/2 teaspoon fennel seeds
- 1 pound sugar snap peas, trimmed and strings removed
In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring, until solids are dissolved. Remove from heat and add mint and fennel seeds. Let stand 5 minutes.
In a medium heatproof bowl, pour brine onto snap peas. Press paper towels against surface to submerge peas and let stand until cooled. Transfer peas and brine to a large sealed container and refrigerate for up to 3 weeks.
This recipe can be easily tweaked to suit your tastes: Add more or less sugar, salt, or water to the brine if you prefer a stronger or more mild pickle.